Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken

Citation: At approximately 0751 hours while
performing the review and observation component for Raw Intact HACCP
for salvage chill in the cut-up department, I reviewed the plant
HACCP Log #193 CCP#4B (Salvage Log) which shows documentation for
Lot #5 at 0728 hours for temperatures of [redacted].&nbsp; I
observed a plant employee removing chicken salvage parts from the
salvage chill tank and separating the parts into boxes for
packing.&nbsp; Using the QA calibrated thermometer I checked the
following parts from the salvage tank: three breasts at 47F, 48F,
50F; three thighs at 44F, 45F, 44F; three wings at 49F, 46F, 50F;
and three drums at 44F, 46F, 46F. I immediately retained the salvage
parts product with US Retained Tag B40 170342 and informed (QA) who
was present during my observation.

Regulation:

381.66(b) General chilling requirements, except for ratites.
(1) All poultry that is slaughtered and eviscerated in the official
establishment shall be chilled immediately after processing so that
the internal temperature is reduced to 40 °F. or less, as provided
in paragraph (b)(2) of this section unless such poultry is to be
frozen or cooked immediately at the official establishment.
Eviscerated poultry to be shipped from the establishment in packaged
form shall be maintained at 40 °F. or less, except that during
further processing and packaging operations, the internal
temperature may rise to a maximum of 55 °F.: Provided, That
immediately after packaging, the poultry is placed under
refrigeration at a temperature that will promptly lower the internal
temperature of the product to 40 °F. or less, or the poultry is
placed in a freezer. Poultry which is to be held at the plant in
packaged form in excess of 24 hours shall be held in a room at a
temperature of 36 °F. or less.